I like to consider myself the Carrie Bradshaw of the wine world. Not because I am a particularly talented writer, but because I love LA as much as she loves NY AND my expenditures on wine equal hers on Manolo Blahniks. In the 2006 calendar year I spent $13,846.37 on wine. Retail. For some big collectors that’s nothing, I know. But for me, with my modest income, that’s more than I pay annually in rent. And that’s why I’m like Carrie Bradshaw, she couldn’t afford her apartment either.

Friday, June 18, 2010

I'm on a Valpolicella kick. And I really liked this one. It's the first time I've had or seen this producer, but I'm really glad I found it.

David Sterza, Classico Superiore Ripasso, 2007.

Compared to regular Classico Valpo, this wine is a full, deep crimson color and it has pronounced raisin character which comes from, of course, the Ripasso method, where the wine is refermented ("passed over" so to speak) on the skins of grapes pressed for Amarone. This brings up the alcohol a bit and also gives it a noticeable sweet, raisined character with some bittersweet chocolate on the finish. There's also some noticeable volatile acidity on the nose, but you know, VA is a relative flaw. In this case it actually adds a little aromatic lift, and is typical of the region of production.

You can find it around for about $20, and it blows the socks off a lot of other wines at that price point.

Thursday, June 17, 2010

Finally!! The exam is finished and now I can go back to what I do best... studying. Because it looks like I will be taking it again! Good for me I guess and good for the blog.

Blogging is about 112th on my list of favorite things to do. When I'm doing it, I hate it. When I'm not doing it, I'm thinking I should be doing it.

There were a few mistakes I made that I made. Believe it or not, as much Cab Franc as I drank last year I mistook it for Valpolicella and vice versa. So I went out and bought some of these and tasted them side by side.

Delicious in a tasting and even better sitting on the couch and watching Top Chef Masterswhile sipping.

Hillside expoure, hand picked, 5 day cold soak, 21 days on the skins (!), 30C Ferm temps,daily punchdowns and finally, MLF in barrel, with the wine spending about 14 monthsin 1-3 yr old neutral wood barrels. Don't say I never did any research for you!

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About Me

Hi!! This is my daily blog devoted to sharing with my friends what is drinking good in LA. I only write about wines I like, so no stinkers here! I welcome your comments and write me about what you are drinking!!!